Related Posts Widget for Blogs by LinkWithin

Monday, September 22

Roasted Winter Squash + Onions*

*Alternative titles include The Easiest Recipe Ever and My New Favorite Side Dish for Every Meal, Including Breakfast

I've been trying really hard lately to increase my vegetable intake, which for me pretty much means adding something green to breakfast. Lunch and dinner are pretty easy to get the veggies in since we usually do salads or soup for lunch and meat + veggies or a one pot dish for dinner. So, on my last trip to the farmer's market I picked up a couple winter squash on sale with the intention of doing something with them for breakfast. Then, the weekend got busier than expected, the tiny being in our lives required more attention than usual & I ran out of time for food prep. BUT, the result was pretty stellar. 

You will need:
one medium acorn squash
one small to medium delica (kabocha) squash
1/2 or so red onion
olive oil
salt + pepper + garlic

How to:
Preheat oven to 400 degrees. Wash the squash and cut in half. Scoop out the seeds, then cut into chunks or quarters or slices, whatever suits your fancy! Cut your red onion in to triangle size chunks. Add all vegetables to a bowl and drizzle with olive oil (about 2T). Toss, then sprinkle with salt + pepper + garlic.
(I don't measure these things, sorry! But really who has time to measure when your six month old is barreling head first through the living room in pursuit of everything that is not a toy and immediately putting said items into his mouth?!)
Roast for about 25 minutes or until the squash is tender. Cool for 15 minutes and eat! Or place in the fridge and reheat in a toaster oven or on the stove as a quick and delicious side for any meal.

These were just the ones that I found at the market, but you could use any winter squash - acorn, delicata, autumn cup, butternut. The flavors are great, and the squash is super filling. Win, win!

copyright Hiking in Stilettos 

No comments: